healthy frosty (packed with protein!)

by Janetha on July 2, 2010

in meals

to see the original post & comments in entirety, click here.

it has been super hot, so i have been eating my faux protein frosty a lot this week.


i thought i would re-visit the recipe since i haven’t talked about it in months!


faux protein frosty (taste’s just like wendy’s!)
serves one


  • 3/4 cup (6 ounces) almond milk (or milk of your choice, i use unsweetened vanilla almond breeze by blue diamond)
  • 15 ice cubes.. maybe more!
  • 1 scoop vanilla protein powder (use your favorite brand–it’s important that you enjoy the flavor. i like MRM whey natural vanilla or plant fusion vanilla bean)
  • 1-2 TB unsweetened cocoa powder (depending on how chocolatey you like it)
  • 1/4 tsp xanthan gum (this is the KEY ingredient)
  • 1/4 tsp guar gum (or use more xanthan if you don’t have guar)
  • sweetener of choice (in this one i used 1/4 of a frozen banana for my sweetener, but i always switch it up. other ideas: stevia packet, a few dates, xylitol, or agave)


  • blend, blend, blend.
  • devour.

here are the nutritional stats using the plant fusion protein powder and 1/2 a medium frozen banana:

Protein Frosty Stats

SO good and so good for you!

i kid you not, this tastes identical to a wendy’s frosty. but it’s healthy. and i love it. a lot.

xo. janetha b.


{ 164 comments… read them below or add one }

rin July 1, 2013 at 11:16 am

actually i kinda bastardized the recipe.. used bananas to act as the ‘gums’ .. ehh .. still worked though!


@PamelaMKramer - A Renaissance Woman July 2, 2013 at 11:40 am

Interesting recipe!
What’s the value of these? I guess I could Google it. lol
1/4 tsp xanthan gum (this is the KEY ingredient)
1/4 tsp guar gum (or use more xanthan if you don’t have guar)


Janetha July 2, 2013 at 11:56 am

they are thickening agents :)


Christine July 4, 2013 at 7:14 am

Found this recipe on Pinterest and I’m loving it! It’s a great treat on these steamy summer days. I’m curious if you use sweetened protein powder.


Christine July 4, 2013 at 7:16 am

Oops – just looked at the protein powders you linked to and see they both contain stevia. That could explain why mine haven’t been very sweet. :-) Still delicious though!!


Michelle July 7, 2013 at 5:46 pm

Thank you for this awesome recipe – I just made it and it turned out great. I’m now thinking of all the awesome possibilities for the rest of this xantham gum…


Brittany @WeHeartVegan August 9, 2013 at 11:29 pm

Yum!! Can’t wait to try this! Is there any reason why you use non-dairy milk, but the protein powder is whey?


Stacey August 21, 2013 at 10:33 pm

That’s a good question….


Janetha August 21, 2013 at 11:34 pm

I prefer almond milk! You could definitely use cow’s milk.


Jessica August 30, 2013 at 9:25 pm

It’s true, the exact taste and texture of a Frosty! I couldn’t find my tiny packet of xanthan, so went without. I used full fat coconut milk, watered down (1/4c milk + 1/2c water), so that might have given it enough gum to thicken it up. Thanks!


Crystal September 18, 2013 at 3:44 pm

I finally got around to trying this and I loved it! I only had chocolate protein powder (Market Pantry brand from Target) and used that- nice and chocolatey. Thanks so much for the recipe!


sally w September 19, 2013 at 4:33 pm

Where do you buy the key ingredients and the brands of protein powder you use?


Janetha September 20, 2013 at 9:36 am

Each ingredient is linked in the post above.. I buy from amazon! :)


regina @ diets September 26, 2013 at 5:33 pm

This smoothie looks amazing. I have been adding smoothies to my diet and usually have one for breakfast or lunch. Smoothies are a great meal replacement and they really fill me up. I am using a diet meal planner and it really helps me stay on track to eating healthy and cutting calories.


Regina October 18, 2013 at 7:46 pm

I make a similar protein smoothie and it is wonderful. I highly recommend using Marshmallow Root powder as a thickener. Then you won’t have to use the guar and xanthan. Marshmallow root is a natural product you can find in capsules at better vitamin sources. It has no flavor and mixes in well and is also a healthy nutrient! It’s from the marshmallow root plant and has no connection to the white fluffy candies we grew up eating! You can google it for on-line sources. I also add a little oatmeal for added thickness (raw) and/or chia seeds. Yum. Healthy eating can be wonderful too. :-)


Janetha October 19, 2013 at 10:14 am

Wow I have never heard of it! Thank you for the recommendation!


Meagan February 24, 2014 at 9:13 pm

Regina! Great idea :) Does it thicken it well? I know marshmallow root is so demulcent and will form a goo after sitting out for a while. But would that work in a cold smoothie? Ideas ideas! Thanks for sharing.


Regina March 8, 2014 at 3:20 pm

Meagan– I definitely notice the difference when I forget to add the Marshmallow Root! It doesn’t thicken the drink so it’s like custard– just gives the protein drink a nice richer feel. Chia Seeds are used sometimes to make a custard– but I think you need a higher proportion of seeds to liquid for a real custard to form. If I don’t finish the drink quickly, I definitely stir it before drinking. I hope you like it if you try it! good luck- r.


Regina October 19, 2013 at 3:54 pm

You’re welcome, Janetha. I just discovered your web site. Great recipes! Thanks for providing so many good ideas too.


Jen December 10, 2013 at 6:22 pm

So I have to tell you I literally make this every night. And to make it more chocolatey. I use unsweetened chocolate almond milk by the same company…delish!! Thanks


Janetha December 10, 2013 at 9:23 pm

thanks! what a great tip!


jan January 12, 2014 at 12:41 pm

I’m curious where the sodium comes from.This is a pretty high amount of sodium for one drink.Heart and blood preassure patients are on a 2000mg a day allowance for sodium and I have to say from personal knowledge this amount is equivalent to the sodium in two peices of low fat sandwich meat.Please don’t think I am criticizing you I would just like to know how to cut the sodium out.


Trina January 14, 2014 at 12:01 am

Jan, I thought that was a LOT of sodium, too. I just looked up the ingredients on the second protein powder link in the recipe. There are 390mg of sodium in one scoop. The first protein powder link only has 40mg. I suspect your choice of protein powder will make or break the healthiness of this recipe.


jan January 14, 2014 at 2:24 pm

Interesting,who would have thought.


Katrina February 19, 2014 at 11:08 am

Wondering if you have any suggestions for me. I had a heck of a time getting the ice to blend in. Maybe it’s because I have an older blender, but I finally added more almond milk. How long do you blend it? And is it creamy before you add the thickening agents or does it only get that way after? Mine was kind of icy.


Janetha February 20, 2014 at 10:44 am

The thickening agents are what make it creamy. I bet it’s your blender.. I have a Vitamix and blend for about 30 seconds to 1 minute.


Meagan February 24, 2014 at 9:11 pm

Umm, I just made this and YUM! I used chocolate almond milk, chocolate protein powder, about 2 tsp cocoa powder, and some stevia, and the gums (I wish there was a better solution!) and whizzed it up in my Vitamix and it’s delicious!!


Bethany February 25, 2014 at 3:15 pm

This IS just like Wendy’s frosty! So delicious. Thanks for sharing. Anybody doubting this just give it a try. I made it with 1/2 tsp xanthum gum.


Janetha February 25, 2014 at 6:26 pm

Thanks for the feedback! Glad you liked it!


Monna March 29, 2014 at 10:50 pm

Thanks for posting this. I am severely lactose intolerant so I gues I woll forego the protein powder as I have to find one I find palatable that is not dairy based. Right, I cannot tolerate even whey. I love milkshakes, but cannot make one using lactose-free milk because yhe sugar content is so high I get dumping syndrome. This soinds like something my picky vbody would tolerate.


Alicia April 13, 2014 at 6:35 pm

I am wondering if I can use Glucomannan as a thickener instead of the gums. I have neither of them but I have plenty of gluc. If so, how much should I use? How thick does the “frosty” need to be?


Janetha April 14, 2014 at 8:40 am

I am not familiar with that, sorry!


Alicia April 14, 2014 at 2:27 pm

It is a thickener from the Konjac root.


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